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Cinnamon Syrup

Shirl Gard
This syrup was created to serve with Cinnamon Pecan Bundt Cake.

YIELD: ABOUT 1 1/2 CUPS (350 g)

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Ingredients
  


  • 100 grams granulated sugar 1/2 cup
  • 100 grams light brown sugar 1/2 cup
  • 10 grams cornstarch 1 Tablespoon
  • 1/4 teaspoon Vietnamese cinnamon
  • 1/8 teaspoon fine sea salt

  • 160 grams water 3/4 cup
  • 3 cinnamon sticks

  • 15 grams butter 1 Tablespoon

  • 385 gras = Total 13.5 ounces

Instructions
 

  • RUB together both sugars, cornstarch, cinnamon, and salt.
  • DRIZZLE dry ingredients into water in a sauce pan; whisk to blend.
  • ADD cinnamon sticks.
  • BRING to a boil and cook until slightly thickened.
  • COVER, remove from heat, and let steep to infuse the cinnamon flavor, for 30 minutes.
  • REMOVE cinnamon sticks.
  • SWIRL in butter and serve warm.
  • REFRIGERATE if making ahead, and warm in microwave or in a small sauce pan on stove, before serving.

Notes

Recipe developed by Shirl Gard.
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